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Spiced Vinaigrette Chicken Salad Cups
Ingredients
- 12 wonton wrappers
- 4 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, finely chopped
- 1/2 teaspoon McCormick® Gourmet Collection Poultry Seasoning
- 1/2 cup chopped cashews
- 1/2 cup chopped tropical dried fruit blend, such as apricots, pineapple, bananas and coconut
- 1/4 cup chopped green onion
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground
- 1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1/4 teaspoon salt
Chopped chicken, cashew and tropical dried fruit pieces are seasoned with ginger, allspice and poultry seasoning and served in a wonton cup for an out-of-the-ordinary appetizer.
Recipe courtesy of McCormick
Preparation
- Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press one wonton wrapper square into each cup. Lightly coat wontons with cooking spray. Bake 7 minutes or until lightly brown. Cool in pan. Remove and set aside.
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken and poultry seasoning; cook and stir until chicken is cooked through. Let cool slightly.
- Mix chicken, cashews, dried fruit pieces and green onion in large bowl. Mix remaining 3 tablespoons oil, vinegar, allspice, ginger and salt in small bowl with wire whisk until well blended. Pour dressing over chicken mixture; toss well. Fill wonton cups with chicken salad.
- TIP: Wonton wrappers are available in the refrigerated produce section of the grocery store. May substitute 3 packages (2.1 ounces each) frozen mini phyllo dough shells. Thaw and bake shells as directed on package. Fill with chicken salad.
- TIP: Wonton cups and chicken salad may be prepared 1 to 2 days ahead. Store cups in an airtight container at room temperature. Cover and refrigerate chicken salad.